Steak Crostini with Roasted Red Peppers
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This post was sponsored by the maker of Chairman’s Reserve ® Meats. All thoughts and opinions are my own.
Crispy olive oil dipped crostini are topped with creamy goat cheese, sliced seared ribeye steak, slices of roasted red pepper and a garnish of micro-greens. This steak crostini recipe is an appetizer great for serving a crowd. The jarred roasted red peppers are an easy addition to the crostini and packed full of flavor, complementing the flavorful slices of ribeye and goat cheese.
Steak Crostini with Roasted Red Peppers
Table of contents
More About Ribeye
Ribeye is a cut that comes from the primal section of the cow, the ribs, between the shoulder and the loin. The fat in this area gives ribeye delicious marbling throughout, giving it lots of flavor and a soft texture. One of my favorite ways to cook this cut is simply by seasoning with salt and pepper and cooking quickly to medium-rare in a very hot pan. Chairman’s Reserve ® Meats Angus Beef ribeye ensures meat with optimal marbling, flavor and tenderness, every time!
Key Ingredients in This Recipe
- Ribeye – Look for boneless beef ribeye with plenty of marbling. As the steak cooks, the marbling melts and adds flavor and keeps the meat tender and moist. I season the ribeye simply with salt and pepper so the natural flavor of the steak can shine in this steak crostini recipe.
- Baguette – I dip one side of the slices of bread in olive oil, then broil until the top is crispy but the bottom of the bread is warm for the base of the crostini. Look for a French baguette with a crisp crust. If you buy a baguette for this recipe a few days in advance then slice it ahead of time and store in resealable plastic bags so that it doesn’t get stale and harden.
- Roasted red peppers – I simply drain and slice jars of roasted red peppers to cut down on prep time though you can make your own. Fire-roasted red bell peppers add a bit of smokiness and sweet flavor to this recipe.
- Goat cheese – Goat cheese, also known as chèvre, is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor and a crumbly, spreadable texture. I spread it on the baguette first which allows the steak and other ingredients to adhere to the bread.
How to Make Steak Crostini with Roasted Red Peppers
Step 1: Season the steak.
Season the ribeye generously with salt and pepper.
Step 2: Cook the steak.
Heat a large cast-iron pan over medium-high heat, add the vegetable oil and heat through. Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes.
Step 3: Flip and continue to sear the steak.
Flip the steak and continue to cook it until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130ºF (54ºC).
Step 4: Slice steak.
Remove to a cutting board and let rest for about 15 minutes. Thinly slice the steak, discarding any large pieces of fat.
Step 5: Broil crostini.
Preheat the broiler to medium-high. Add about ¼ cup of the olive oil to a shallow dish and dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, oil-side up on a baking sheet. Broil them just until golden brown, about 1 minute.
Step 6: Assemble and serve.
Place the crostini on a serving platter and spread each piece with goat cheese. Top each with a small piece of steak followed by a slice of red pepper. Garnish with micro-greens (optional).
Tips and Tricks for This Recipe
Swaps and substitutions
- While not as quick as simply opening a jar, making your own roasted red peppers is fairly simple. To make your own, I char the red peppers over a gas flame until blackened all over. Then I let it sit in a paper or plastic bag for 15 minutes. After it sits, peel the blackened skin away and slice the peppers into strips, discarding the stem and seeds.
- If you aren’t a fan of goat cheese, try using blue cheese crumbles or horseradish cream (a combination of prepared horseradish and sour cream).
How to Prep this Recipe in Advance
- The toasted slices of baguette can easily be made ahead of time and stored in a resealable plastic bag for easy assembly. Or simply slice the bread and store so it can be dipped in the olive oil and broiled just before serving.
- The steak can be made up to a day in advance then reheated and sliced just before serving.
Other Recipes to Try
If you enjoy this steak crostini recipe, give these a try:
Steak Crostini with Roasted Red Peppers
Ingredients:
- 1 pound Chairman’s Reserve® boneless ribeye steak cut 1” thick
- Kosher salt as needed
- Freshly ground black pepper as needed
- 2 tablespoons vegetable oil
- Extra-virgin olive oil as needed
- French baguette cut into ½” slices
- 8 ounces goat cheese
- 1 16-ounce jar roasted red peppers, drained and sliced into strips
- Micro-greens for garnishing (optional)
Instructions:
- Season the ribeye generously with salt and pepper.
- Heat a large cast-iron pan over medium-high heat, add the vegetable oil and heat through. Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes.
- Flip the steak and continue to cook it until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130ºF (54ºC).
- Remove to a cutting board and let rest for about 15 minutes. Thinly slice the steak, discarding any large pieces of fat.
- Preheat the broiler to medium-high. Add about ¼ cup of the olive oil to a shallow dish and dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, oil-side up on a baking sheet. Broil them just until golden brown, about 1 minute.
- Place the crostini on a serving platter and spread each piece with goat cheese. Top each with a small piece of steak followed by a slice of red pepper. Garnish with micro-greens (optional).
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